Latin Burgers with Caramelised Onion and Jalapeno Relish and Red Pepper Mayo

  • 300g beef sirloin mince
  • 300g braising steak mince
  • 225g raw chorizo, casings removed, crumbled
  • 1 tbsp Mexican seasoning
  • 1 large onion, grated
  • 45g dry breadcrumbs
  • 6 slices Oaxaca cheese or mozzarella
  • 6 hamburger buns
  • For the caramelised onion and jalapeno relish
  • 2 tbsp olive oil
  • 2 large yellow onions, finely sliced
  • Salt
  • Freshly ground pepper
  • 50g bottled and sliced jalapeno chillies, drained
  • 85g dark brown sugar
  • For the red pepper mayonnaise
  • 2 medium roasted red peppers from a jar, drained
  • 190g mayonnaise
  • Salt and freshly-ground black pepper
For the Latin burgers:
1) In a large bowl, mix thoroughly by hand all the minced beef, the chorizo, adobo seasoning, grated onion and breadcrumbs.

2) Form the mixture into six burgers without pressing them too much or they can become tough. Line a baking sheet with greaseproof paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.

For the caramelised onion and jalapeno relish:
1) Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper.

2) Add the jalapeno chillies and the brown sugar. Saute for 15 minutes or until the onion and the chillies are caramelised and soft. Set aside.

For the red pepper mayonnaise:
1) Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise and season with salt and pepper.

2) Puree the mayonnaise and peppers until well combined and the mixture is smooth. This may be done up to two days ahead of time and, in fact, the flavour will be more complete with an overnight chilling.

Cooking and assembling Latin burgers:
1) Preheat an outdoor barbecue or griddle pan on the hob to medium-high heat. Cook the burgers until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, about 10 minutes on each side.

2) In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your barbecue has a lid, putting it on briefly will help the cheese melt quickly and evenly.

3) Spread about 1 tbsp of the red pepper mayonnaise on both sides of the buns. Lay a burger on each bottom half and top with a couple of spoonfuls of the caramelised onion and jalapeno relish.

Cook's Note: If you make more burgers than you need, just separate the uncooked burgers with greaseproof paper and insert into a storage freezer bag for future use.

Rule the Kitchen with More Recipe Faves

Southern pimento cheeseburgers
Southern pimento cheeseburgers
Time
15
Serves
4
Difficulty
Easy
Perfect Bacon Cheeseburgers
Perfect Bacon Cheeseburgers
Time
15
Serves
6
Difficulty
Easy
Blue cheese burgers
Blue cheese burgers
Time
10
Serves
8-10
Difficulty
Easy
Big-Triple-Cheese-Burgers-on-Buttery-Brioche
Big Triple Cheese Burgers on Buttery Brioche
Time
25
Serves
4
Difficulty
Med